| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Game | 4 | Servings | ||
INGREDIENTS
| 2 | (3-lb) wild ducks | |
| 2 | lg | Onions; chop coarsely |
| 1/4 | c | Minced parsley |
| 1 | Bay leaf | |
| 2 | ts | Minced fresh thyme -or- |
| 1 | ts | Dry leaf thyme |
| 3 | Cloves garlic; minced | |
| 1/4 | c | Pickled green peppercorn drained (or to taste) |
| 1/3 | c | Cognac |
| 1 3/4 | c | Dry red wine |
| 1/4 | c | Olive oil |
| 1/2 | lb | Fresh mushrooms; sliced |
| Salt to taste |
INSTRUCTIONS
Cut duck in serving-size pieces & place in porcelain, stainless steel or glass baking dish. Add onions, parsley, bay leaf, thyme, garlic, green peppercorns, cognac & wine; stir to coat duck well. Let stand 4 hours at room temperature, turning pieces frequently. Then lift out & pat dry; reserving marinade. Heat oil in heavy skillet over high heat. Add duck & cook until evenly browned on all sides, turn as needed (usually takes 10-15 minutes). Add reserved marinade & mushrooms. Reduce heat to low, cover & simmer 1 hour or until duck is tender & leg joints wiggle easily. Season with salt. Makes 4 to 6 servings. TIME INCLUDES MARINATING 4 HOURS From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3 (0-89586-542-4 paperback). Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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